FONDUE FOR TWO

TAKES 1 HR SERVES 2

20g unsalted butter 1 garlic clove, crushed 25ml kirsch 300ml dry white wine 100g each Comté and Emmental cheeses 100g Beaufort or Gruyère cheese ½tsp nutmeg

Stale bread cut into chunks, plus assorted crudités, to serve

1

Melt the butter in a heavy-based pan or fondue pot over a medium-low heat. Add the garlic and stir for 5 mins. Pour in the kirsch and increase the heat to reduce the liquid by half.

2

Add half the wine and, once steaming, reduce the heat to medium-low.

3

Add a small handful of Comté to the pot and mix until melted completely, then add a small handful of Emmental. 4

Once melted, add a handful of Beaufort or Gruyère. Mix constantly, adding and melting a small handful of cheese at a time until you have used half of each of the cheeses. By now, all the cheeses will have melted well to make a smooth, thick sauce.

5

Add the remaining wine and the nutmeg, then add the rest of the cheeses, a little at a time, stirring and allowing each inclusion to melt completely until smooth.

6

Take the fondue to the table and serve with crudités and bread. Use forks or fondue sticks to dip.

DIP WHATEVER YOU FANCY – CRUDITES, CURED MEAT OR SIMPLY BREAD